Tasty, juicy filling wrapped in delicate wonton wrappers, served in an umami-packed miso broth with a touch of spice and aromatic sesame. This comforting bowl is perfect for a satisfying meal.

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Ingredients

For the Wontons:

• 300g ground pork (or chicken, shrimp, or beef)
• 2 stalks scallions, finely chopped
• 1 teaspoon ginger, minced
• 1 tablespoon light soy sauce
• 1 teaspoon mirin (sweet rice wine, alternative to Shaoxing wine)
• ¼ teaspoon salt
• 1 pinch ground white pepper
• 1 teaspoon sesame oil
• 2 tablespoons miso paste (mild or white miso)
• 40 pieces wonton wrappers (homemade or shop-bought)

For the Miso Broth:

• 1 liter chicken broth (homemade or shop-bought)
• 2 tablespoons white miso paste
• 1 teaspoon soy sauce
• 1 teaspoon chili paste or sambal oelek (optional, for spice)
• 2 heads baby bok choy (or other leafy greens)
• 1 medium carrot, julienned
• 1 teaspoon sesame oil

Garnishes:

• Fresh scallions, finely chopped
• Chili oil (optional)
• Toasted sesame seeds
• Crispy fried shallots

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Instructions

1. Mix the Filling: In a mixing bowl, combine the ground meat, scallions, ginger, soy sauce, mirin, salt, white pepper, sesame oil, and miso paste. Stir well until the mixture becomes a sticky, cohesive paste.
2. Wrap the Wontons: Wet the edge of a wonton wrapper with water. Place a small amount of filling in the center. Fold the wrapper into a triangle, pressing to seal the edges. Wet one corner of the folded edge and bring it over to overlap the other corner, pressing to seal.
3. Prepare the Miso Broth: Heat chicken broth in a saucepan until steaming but not boiling. Whisk in miso paste, soy sauce, and chili paste until fully dissolved. Add sesame oil for aroma. Keep warm on low heat.
4. Cook the Wontons: Bring a large pot of water to a rolling boil. Add wontons in batches, stirring gently to prevent sticking. When wontons float to the surface, cook for an additional 2 minutes. Add bok choy and julienned carrots to the boiling water in the last 30 seconds.
5. Assemble the Soup: Ladle miso broth into serving bowls. Add cooked wontons and vegetables. Garnish with scallions, sesame seeds, fried shallots, and chili oil if desired.

Notes

• Making Homemade Chicken Stock
  • To create your own chicken stock, place a whole chicken in a large pot filled with cold water.
  • Bring the water to a boil and skim off any foam or impurities that rise to the surface.
  • Add a few slices of ginger and two scallion stalks for added flavor.
  • Reduce the heat and let it simmer gently for 40-50 minutes.
  • Once done, remove the chicken, ginger, and scallions.
• Wonton Quantity
  • This recipe produces roughly 40 wontons when using smaller wrappers (around 9cm/3.5in).
  • If larger wrappers (approximately 10.5cm/4.2in) are used, you can expect to make about 30 wontons.
• Cooking Tips
  • Cook wontons in manageable batches to prevent them from sticking together.
  • Arrange them in a single layer, ensuring they don’t cover more space than your pot or pan can comfortably accommodate.

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